Baby Carrots With Herbs

By Pierre Franey

Published July 21, 1992

Total Time
10 minutes
Rating
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Ingredients

Yield:4 servings

  • 1 pound baby carrots, trimmed and scraped

  • Salt and freshly ground white pepper to taste

  • 2 tablespoons butter

  • Pinch freshly grated nutmeg

  • 2 tablespoons chopped chervil, tarragon or parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 15 milligrams cholesterol; 95 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 288 milligrams sodium; 1 gram protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain.

  2. Step 2

    In the same saucepan add the butter, nutmeg and chervil. Blend well and serve.

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